I love to cook. But since the Christmas party (where I cooked for 250 people) I have not made cooking a priority. Well, that is going to change. On Easter, I tried a new recipe called The Best Coconut Cake Ever. And it really was the best.
Some of you may have seen my Instastories where I made the cake online. It was fun, not difficult and a great dessert. I love that this is the perfect cake for Spring and Summer and I think a lot of you might want to try the recipe.
I found the recipe online and it can be found here. It’s on a great blog called Home Made Interest.
- 2 (15.25 oz) boxes White cake mix
- 16 ounces Sour cream
- 1/2 cup Vegetable oil
- 6 Eggs
- 15 ounces Cream of coconut (such as Coco López)
- 16 ounces Cream cheese
- 4 tablespoons Milk
- 2 pounds Powdered sugar
- 2 teaspoons Vanilla extract
- 4 bags Fresh frozen coconut (about 24 oz)
Heat oven to 350°F
Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl.
Divide cake batter into evenly between 3 9” pans that have been greased and floured.
- Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
Whisk powdered sugar and cream cheese together in the bowl of your mixer.
Add vanilla and keep whisking. Add milk as needed to reach a spreadable texture (this may not take all 4 tablespoons of milk).
Press coconut into sides and onto top of cake.
The cake really is fabulous. And even though it starts with two boxes of white cake mix, I think this is a great homemade recipe!